Vegan Pumpkin Cupcakes with Coconut Cream Frosting

Follow our step-by-step guide on how to make Vegan Pumpkin Cupcakes with Coconut Cream Frosting.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Get your two 12-cup muffin tins ready by either greasing them or lining them with delightful paper liners.

3. Step 3

   In a spacious mixing bowl, blend together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger, creating a fragrant dry mix.

4. Step 4

   In another bowl, whisk together the pumpkin puree, soy milk, vegetable oil (if you choose to use it), and agave nectar (if desired) until everything is harmoniously combined.

5. Step 5

   Make a well in the center of your dry ingredients and gently pour in the pumpkin mixture.

6. Step 6

   Stir with care until just combined, avoiding the temptation to overmix, and then fold in the vegan chocolate chips for that extra touch of sweetness.

7. Step 7

   Spoon the luscious batter into the prepared muffin cups, filling each about three-quarters full.

8. Step 8

   Slide them into the preheated oven and let them bake for 18 to 20 minutes, or until the tops spring back when lightly pressed, filling your kitchen with an irresistible aroma.

9. Step 9

   While the muffins are baking, whip up the coconut cream frosting by beating together coconut cream, vanilla extract, and confectioners' sugar until it reaches a creamy perfection.

10. Step 10

    Pop it in the fridge to chill until you're ready to frost.

11. Step 11

    Once the muffins are done, take them out of the oven and let them cool in the tins for about 5 minutes.

12. Step 12

    Then, transfer them to a wire rack to cool completely, which should take around 20 minutes.

13. Step 13

    Finally, lavishly frost the cooled muffins with your coconut cream frosting and sprinkle them generously with coconut flakes, transforming them into a delightful treat that’s sure to impress.

14. Step 14

    Enjoy every bite of your delicious creation!.